Sourdough journal for starter care, bake logs and baker's math

This sourdough journal helps you look after your starter, record each loaf from the first feed right through to slicing, and handle the baker's math with ease. It has 16 undated pages covering starter care, loaf records, timing plans, recipes and notes, delivered as a printable PDF in US Letter and A4 for instant download.

Over time, your notes turn into the confidence to bake a loaf you are proud of, again and again.

How a sourdough journal helps you bake consistent bread

Each time you feed, jot down the ratio, which flour, the water and kitchen temperature, when it peaked and how high it rose, and you will soon understand how your own starter behaves. A two page loaf record tracks everything from the flour mix and stretch and folds to baking, scoring and a drawing of the crumb, then points to what to tweak next time.

A cheat sheet for baker's percentages, a dough calculator and a bake day plan worked backwards remove the guesswork from water ratios, batch size and timing. File it all in a binder, adding a new feeding page monthly and a fresh loaf record every time you bake.

Who this sourdough baking log is for

• Beginners looking after a brand new starter
• Home bakers hoping for reliable loaves they can repeat
• Bakers who love experimenting with flours, hydration and timing and writing it all down
• A thoughtful present for the bread lover in your life

Design and printing

• Minimal white pages with soft touches of blush pink that go easy on ink
• Generous margins, so your home printer trims nothing
• Portrait pages in US Letter (8.5 by 11 inches) and A4 (210 by 297 millimeters)
• Undated and reusable, so your bread binder can keep growing
• Hang it on a clipboard, keep it in a ring binder or have it spiral bound at a copy shop

Inside the sourdough journal: 16 pages

1. 1Cover page including an index
2. 2Starter profile for its name, birthday, flour, hydration and usual ratio, common feeding ratios side by side, from equal parts up to ten times the starter, signs it is ready to bake with and your fridge routine
3. 3Feeding log for the date and time, your starter, flour and water ratio, which flour, water and room temperatures, when it peaked, how much it rose and notes
4. 4Rise test to compare three jars over several hours, noting height and percentage growth, the first to peak and what you will continue doing
5. 5Baker's percentage cheat sheet: the one formula worth memorizing, a country loaf worked through as an example, usual ranges, a hydration guide, true hydration and scaling any recipe
6. 6Dough calculator, four fast steps taking you from loaf count to grams per ingredient, with target dough temperature and a true hydration check
7. 7Bake day plan built backwards from your chosen bake time, comparing usual, planned and real timings, with kitchen temperature and notes for next time
8. 8Seven day baking plan for the week's bakes, flour and supplies to pick up and who will enjoy each loaf
9. 9Bake log, dough page: flour mix, water, levain and salt by weight and percentage, and a timeline running through levain, four folds, bulk ferment, shaping and the fridge
10. 10Bake log, bake and crumb page: oven setup, steam and baking vessel, scoring, a crumb drawing box, scores for crust and flavor, wins and changes for next time
11. 11Troubleshooting notes with general advice for common problems like a flat loaf, dense crumb, pale crust or slow starter, plus your own problem bakes
12. 12Recipe page listing ingredients with baker's percentages, timings for levain, bulk, proof and bake, oven, method and variations
13. 13Discard and extras, with recipe ideas such as crackers, pancakes, focaccia, waffles and banana bread
14. 14Flour library recording brand, protein content, how thirsty it is and its flavor, plus your favorite blend and where you buy it
15. 15Favorite bakes, a table with hydration and scores, breads on your to try list and loaves worth baking for guests
16. 16Goals and lessons: bakes to attempt such as rye bread or a proud ear, skills you want to learn, flavor ideas, what you have learned and your proudest bake

Files in your download

• Sourdough Baker's Journal in US Letter, a 16 page PDF
• Sourdough Baker's Journal in A4, a 16 page PDF
• Read Me First, a quick printing guide (PDF)

How to download and print

• Check out with PayPal, a debit or credit card, Apple Pay or Google Pay. Your download page opens as soon as the payment goes through.
• We email the same private download links to you, so you can download your files again later.
• Open the PDF in a free reader such as Adobe Acrobat Reader and print at 100% or Actual size.
• Print only the pages you need, as often as you like, for your own personal use.

Good to know

• This is a print ready file without hyperlinks, so it is not a digital planner. Most note taking apps will still let you import it and write on it.
• You buy a digital download, and nothing physical is shipped.
• Colors can look a little different on paper than on screen.
• Made for your personal use. Sharing, reselling or redistributing the files is not allowed.
• Digital products are not returnable. If a file will not open or print well, email us and we will help straight away.
• The troubleshooting tips are general guidance for home baking. Each flour, kitchen and starter behaves differently, so adjust to what you observe.

How this was made

Designed and written by PetiteDiary. AI tools helped draft parts of the text, and some background scenes in the preview images were created with AI. Every page was designed, reviewed and checked before release.

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